This paper introduced the process and quality level of using the vegetable as raw material to produce pickles by bloat and pickle.
介绍以蔬菜为原料，经过酱渍和泡制生产卤化酱菜的生产工艺及产品的质量标准。
The invention relates to a preparation process of a pickle fermentation flavoring agent, belonging to the field of biotechnology.
本发明涉及泡菜发酵风味剂的制备技术，属于生物技术领域。
The invention relates to a preparation process of a pickle fermentation flavoring agent, belonging to the field of biotechnology.
本发明涉及泡菜发酵风味剂的制备技术，属于生物技术领域。
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